I’ll be honest—I used to think glazed ham was one of those fancy dishes you only made for Easter or Christmas. The kind of thing that required hours of planning and a dozen specialty ingredients I’d have to hunt down at three different stores.
Then I discovered turkey ham. It’s smaller than a regular ham, which means it cooks faster and feeds a normal-sized family without leaving you with leftovers for days. And this glaze? It comes together with pantry staples and dried peaches, which I always keep around for snacking anyway.
The best part is how easy it looks when you bring it to the table. Those whole cloves studded across the top and that shiny glaze make it seem like you spent all day in the kitchen. Really, it’s just gelatin doing the work for you.
Why You’ll Love This Glazed Turkey Ham
- Lower in sugar – Using Splenda instead of traditional brown sugar makes this a great option if you’re watching your sugar intake without sacrificing that sweet glazed flavor.
- Unique peach glaze – The dried peach slices create a fruity, tangy glaze that’s different from the usual pineapple or honey versions you see everywhere.
- Perfect for gatherings – This turkey ham looks impressive on the table and feeds a crowd, making it ideal for holiday dinners or Sunday meals with family.
- Leaner protein option – Turkey ham is naturally lower in fat than traditional pork ham, so you can enjoy a hearty main dish that’s a bit lighter.
What Kind of Turkey Ham Should I Use?
You can find turkey ham at most grocery stores, usually in the deli section or near the regular ham. It typically comes pre-cooked and ready to heat, which makes this recipe super easy since you’re really just warming it through and adding that tasty glaze. Look for a whole turkey ham that’s around 2-3 pounds – this size is perfect for feeding a small family or having leftovers for sandwiches later. If you can only find a larger or smaller turkey ham, don’t worry, you can adjust the glaze ingredients proportionally and just keep an eye on your cooking time.
Options for Substitutions
This glazed turkey ham recipe offers some room for swaps if you need them:
- Turkey ham: If you can’t find turkey ham, a regular bone-in ham or even a pork tenderloin works well. Just adjust cooking time based on the size and type of meat you choose.
- Dried peach slices: No dried peaches? Try dried apricots, dried pineapple, or even dried apples. They’ll all give you that sweet, fruity glaze. You can also use fresh peaches – just use about 2 cups of chopped fresh fruit.
- Splenda: Feel free to use any sugar substitute you prefer like Stevia or monk fruit sweetener. If you’re not watching sugar, regular brown sugar or honey work great too – just use the same amount.
- Vinegar: Apple cider vinegar is ideal here, but white vinegar or even balsamic vinegar will work. Each brings a slightly different flavor, so pick what you have on hand.
- Whole cloves: If you don’t have whole cloves, you can use about 1/2 teaspoon of ground cloves mixed into your glaze instead. The presentation won’t be quite as traditional, but the flavor will still be there.
- Unflavored gelatin: The gelatin is just for shine, so you can skip it entirely if you don’t have any. Your ham will taste just as good without that glossy finish.
Watch Out for These Mistakes While Cooking
The biggest mistake when glazing ham is applying the glaze too early in the cooking process, which causes it to burn and turn bitter – wait until the last 30-45 minutes of baking to brush on your peach glaze for the best results.
Scoring the ham too deeply can cause it to dry out, so make shallow cuts about 1/4 inch deep in a diamond pattern, and press one clove into each diamond intersection rather than randomly sticking them in.
Many people skip checking the internal temperature and rely on cooking time alone, but your ham is perfectly done when it reaches 140°F in the thickest part, which keeps it moist and prevents that rubbery texture.
If you’re using the gelatin finish, make sure to let the ham cool for at least 15 minutes before applying it, otherwise the gelatin will just slide right off instead of creating that beautiful shiny coating.
What to Serve With Glazed Turkey Ham?
Glazed turkey ham is perfect for a holiday meal or Sunday dinner, and it pairs really well with classic sides like roasted vegetables or mashed potatoes. I love serving it with roasted Brussels sprouts or green beans that have been tossed with a bit of butter and garlic. Sweet potato casserole or a simple baked sweet potato also complements the peach glaze nicely, balancing out the savory flavors of the ham. For a lighter option, try a fresh spinach salad with cranberries and pecans, or some buttery dinner rolls for soaking up that delicious glaze.
Storage Instructions
Store: Leftover glazed turkey ham keeps really well in the fridge. Wrap it tightly in aluminum foil or store it in an airtight container for up to 5 days. The glaze might soften a bit as it sits, but the flavor stays delicious.
Freeze: You can freeze sliced turkey ham for up to 2 months. I like to wrap individual portions in plastic wrap, then put them all in a freezer bag so I can grab just what I need. The texture holds up pretty well, though the glaze might lose some of its shine after thawing.
Serve Leftovers: Cold sliced ham makes great sandwiches or salads straight from the fridge. If you want it warm, reheat slices in the oven at 325°F covered with foil, or gently warm them in a skillet over medium-low heat. You can brush on a little extra glaze while reheating if you want to freshen it up.
| Preparation Time | 20-30 minutes |
| Cooking Time | 60-80 minutes |
| Total Time | 80-110 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 160-190 g
- Fat: 20-30 g
- Carbohydrates: 60-80 g
We'll Pay You $5 to Try This Recipe!
Cook our recipe, snap some photos, and earn a $5 Amazon Gift Card. It's that simple!
Here's how:
- Make the recipe
- Take nice pictures of your final dish
- Fill out our quick form (2 minutes max!)
- Your $5 reward is on the way!
Ingredients
For the ham:
- 1 whole turkey ham (2 to 3 lbs, about 1 ham)
- 2 tbsp whole cloves (for studding the surface)
For the glaze:
- 2 tbsp Splenda (or any sugar substitute)
- 1 cup dried peach slices (for sweet, fruity flavor)
- 1/4 cup vinegar (apple cider or white vinegar)
- 1 cup water
For the shiny finish (optional):
- 1 tbsp Splenda
- 1 tbsp unflavored gelatin powder (Knox brand works well, creates glossy coating)
- 1/4 cup hot water (helps gelatin dissolve smoothly)
Step 1: Prepare the Ham with Clove Studding
- 1 whole turkey ham
- 2 tbsp whole cloves
Preheat your oven to 325°F.
While it heats, place the turkey ham on a cutting board and carefully score the surface in a crosshatch diamond pattern, cutting about 1/4 inch deep into the surface.
This creates visual appeal and allows the glaze to penetrate the meat.
Press one whole clove into the center of each diamond, spacing them evenly across the entire ham.
I like to use cloves this way because they infuse the meat with subtle spice while baking.
Step 2: Build the Peach Glaze Base
- 1 cup dried peach slices
- 2 tbsp Splenda
- 1/4 cup vinegar
- 1 cup water
In a pot, combine the dried peach slices, 2 tablespoons Splenda, vinegar, and water over medium heat.
Bring to a simmer and cook for 10-15 minutes until the peaches are completely soft and have absorbed the liquid.
The mixture will develop a rich, caramelized color.
Once softened, transfer the contents to a blender and blend until completely smooth, creating a glossy, fruity glaze base.
This fruity acidity balances the richness of the ham perfectly.
Step 3: Initial Glazing and Baking
- peach glaze from Step 2
Place the studded ham on a baking tray.
Brush the peach glaze generously over the entire surface, making sure to coat all the diamonds and cloves.
Transfer to the 325°F oven and bake for 1 hour, basting with additional glaze every 20 minutes.
This repeated glazing builds layers of flavor and creates a caramelized exterior.
The low temperature allows the ham to heat through gently without drying out.
Step 4: Create and Apply the Gelatin Gloss Finish
- 1 tbsp unflavored gelatin powder
- 1 tbsp Splenda
- 1/4 cup hot water
While the ham finishes baking in its final minutes, prepare the glossy gelatin coating.
In a small bowl, combine the gelatin powder, 1 tablespoon Splenda, and 1/4 cup hot water, stirring constantly until the gelatin is completely dissolved and the mixture is smooth.
Remove the ham from the oven and brush this gelatin mixture evenly over the entire surface while it’s still hot—the warmth helps the gelatin set into a beautiful, glossy coating.
I find this gelatin step gives the ham that elegant, restaurant-quality shine that really makes it look special.
Step 5: Rest, Garnish, and Serve
Allow the ham to rest at room temperature for 5-10 minutes so the gelatin gloss can set.
Once set, carefully remove each whole clove from the surface.
Slice the ham and arrange on a serving platter, allowing the glazed surface and elegant diamond pattern to be the centerpiece.
The combination of the caramelized peach glaze and the glossy gelatin coating will catch the light beautifully.
Sweet Glazed Turkey Ham
Ingredients
For the ham:
- 1 whole turkey ham (2 to 3 lbs, about 1 ham)
- 2 tbsp whole cloves (for studding the surface)
For the glaze:
- 2 tbsp Splenda (or any sugar substitute)
- 1 cup dried peach slices (for sweet, fruity flavor)
- 1/4 cup vinegar (apple cider or white vinegar)
- 1 cup water
For the shiny finish (optional):
- 1 tbsp Splenda
- 1 tbsp unflavored gelatin powder (Knox brand works well, creates glossy coating)
- 1/4 cup hot water (helps gelatin dissolve smoothly)
Instructions
- Preheat your oven to 325°F. While it heats, place the turkey ham on a cutting board and carefully score the surface in a crosshatch diamond pattern, cutting about 1/4 inch deep into the surface. This creates visual appeal and allows the glaze to penetrate the meat. Press one whole clove into the center of each diamond, spacing them evenly across the entire ham. I like to use cloves this way because they infuse the meat with subtle spice while baking.
- In a pot, combine the dried peach slices, 2 tablespoons Splenda, vinegar, and water over medium heat. Bring to a simmer and cook for 10-15 minutes until the peaches are completely soft and have absorbed the liquid. The mixture will develop a rich, caramelized color. Once softened, transfer the contents to a blender and blend until completely smooth, creating a glossy, fruity glaze base. This fruity acidity balances the richness of the ham perfectly.
- Place the studded ham on a baking tray. Brush the peach glaze generously over the entire surface, making sure to coat all the diamonds and cloves. Transfer to the 325°F oven and bake for 1 hour, basting with additional glaze every 20 minutes. This repeated glazing builds layers of flavor and creates a caramelized exterior. The low temperature allows the ham to heat through gently without drying out.
- While the ham finishes baking in its final minutes, prepare the glossy gelatin coating. In a small bowl, combine the gelatin powder, 1 tablespoon Splenda, and 1/4 cup hot water, stirring constantly until the gelatin is completely dissolved and the mixture is smooth. Remove the ham from the oven and brush this gelatin mixture evenly over the entire surface while it's still hot—the warmth helps the gelatin set into a beautiful, glossy coating. I find this gelatin step gives the ham that elegant, restaurant-quality shine that really makes it look special.
- Allow the ham to rest at room temperature for 5-10 minutes so the gelatin gloss can set. Once set, carefully remove each whole clove from the surface. Slice the ham and arrange on a serving platter, allowing the glazed surface and elegant diamond pattern to be the centerpiece. The combination of the caramelized peach glaze and the glossy gelatin coating will catch the light beautifully.
